Tincture For Infusing Flavonoids And Methods Of Use

ABSTRACT

Methods and formulations for infusing bioavailable flavonoid tinctures into food, beverage, cosmetic or drug products with minimal or no effect on the alcohol by volume of the product is provided. A flavonoid tincture includes an amount of trans-resveratrol, pterostilbene, quercetin, or combinations thereof, mixed with a solvent of pure, or majority by weight, ethanol or Dimethyl sulfoxide The tincture is added to various food and beverages to make a bioavailable amount of flavonoids to be absorbed and metabolized by the body providing demonstrated health benefits.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a Continuation-In-Part of U.S. patent applicationSer. No. 14/815,085, having a filing date of Jul. 31, 2015, which claimsthe benefit of U.S. Provisional Application No. 62/032,536, havingfiling date of Aug. 2, 2014, the disclosures of which are herebyincorporated by reference in their entirety and all commonly owned.

TECHNICAL FIELD

The present invention relates to tinctures for infusion into food,beverage, cosmetic or drug products and more specifically to a new anduseful tincture for infusion containing homeopathic and anti-oxidativeagents. The present invention further relates to methods for addingsufficient amount of tincture to provide sufficient and bioavailableamounts of homeopathic and anti-oxidative agents to a food, beverage,cosmetic or drug product, with minimal effect on the food, beverage,cosmetic or drug product's alcohol by volume (ABV).

BACKGROUND

Wine has played a positive role in maintaining human health by providinga sanitary source of water, through its psychoactive effects on thestate of one's mind and by providing a reliable source of calories. Inthe early 1970's, the scientific and medical communities began taking aninterest in the human health benefits of antioxidants includingpolyphenols. In 2003, trans-resveratrol was brought to the public'sattention once it was reported that trans-resveratrol had life-extendingproperties. Concurrently it was advertised that trans-resveratrol isabundantly available in red wines as a result of the anti-oxidant beingpresent in the skins of red grapes. With the intense interest in thehealth benefits of resveratrol by the scientific and medical communitieshas come a concurrent interest in the free market promotion of theseproposed benefits. A 2008 study of the red wine market in Spaindemonstrated that consumers were willing to pay a higher price for aresveratrol enhanced red wine than for its non-enhanced counterpart.Since then, many attempts have been made to enhance or add resveratrolto food and beverages to provide its health benefits.

While the interest in the health benefits of resveratrol has spiked sohas the interest in the health benefits of pterostilbene and quercetin.While there are many flavonoids available, over 6,000, pterostilbene,implicated in a ticarcinogenesis, modulation of neurological disease,anti-inflammation, attenuation of vascular disease and amelioration ofdiabetes and quercetin used for treating conditions of the heart andblood vessels including hardening of the arteries, high cholesterol,heart disease and circulation problems have received special attention.Quercetin has become very popular because of the wide range of healthbenefits it offers in other areas including diabetes, cataracts, hayfever, peptic ulcer, schizophrenia, inflammation, asthma, gout, viralinfections, chronic fatigue syndrome, preventing cancer and for treatingchronic infections of the prostate.

Pterostilbene is found in almonds, vaccinium berries, and grape leavesand vines, but not in the actual grapes themselves and thus does notmake their way into red wine. Quercetin is found in a variety of plantsincluding red onion, radish, sweet potato, capers, fennel and more.Despite the high levels of flavonoids in many of these foods, studieshave shown that the oral bioavailability is quite low and is rapidlycleared from the body. Because of the known antioxidant andanti-inflammatory health benefits as well as the support of thecardiovascular and nervous systems that comes from these flavonoids, away to infuse them into food, beverage, cosmetic or drug products hasbecome desired.

Flavonoids such as Resveratrol, Pterostilbene and quercetin have beenfound to have significant anti-oxidative effects on human metabolism andthus are believed to be efficacious in improving brain, heart, metabolicand other organ health. It has recently been confirmed that flavonoidssuch as resveratrol, pterostilbene, and quercetin in variouscombinations can act synergistically and additively. Thus, improving thebenefits to human health over administering just a single flavonoid at atime.

There have been many forms of resveratrol, quercetin and pterostilbeneenhanced products introduced to the market, but none provide for theflavonoids to be bioavailable for appropriate absorption by the humanbody, thus the “enhanced” qualities of the food or beverage becomesdigested without being absorbed by the human body. Instead of beingabsorbed, the flavonoid additive is digested and eventually expelledfrom the body without significant absorption, thus making theenhancement of the food or beverage non-effective. Typically, flavonoidenhanced products simply include an amount of resveratrol or otherflavonoid powder being added to the normal ingredients of the food orbeverage since the resveratrol or other flavonoid powder adds verylittle to no flavor.

Currently, the common form of bioavailable resveratrol available to theconsumer is provided from drinking red wine. It should be appreciatedthat merely ingesting an amount of resveratrol, whether in raw powderform, pill form, or as a suspended solid immixed within a liquidprovides little, if any, bioavailability, thus the ingested resveratrolis digested and excreted without being available to the cells of thebody. In fact, recent studies (Walle et al, Drug Metabolism andDisposition Vol 32, No. 12, pgs. 1377-1382 Jun. 7, 2004) have providedthat “[a]ll attempts to find measurable levels of Resveratrol in plasmaafter the oral dose at any time point in [patients] failed.” In oraldose scenarios, the free resveratrol essentially never makes it into thebloodstream.

A number of attempts have been made to provide for resveratrol orflavonoid enhanced beverages, however, many teach simply adding anamount of flavonoid or resveratrol powder to a beverage. These attemptsfail to provide a flavonoid or resveratrol enhanced beverage because theflavonoid or resveratrol added little or no free flavonoid orresveratrol, rather it only becomes a suspended solid forming an aqueoussolution, and becomes digested and excreted from the body with minimalabsorption by the body. Moreover, while there have been many failedattempts to add flavonoid or resveratrol, nothing exists which providesa combination of a flavonoid and resveratrol enhanced beverage.

Thus, there remains an unmet need at providing an effective flavonoidenhanced, resveratrol enhanced, or a combination thereof, food,beverage, cosmetic or drug product that provides for a bioavailableamount of flavonoid or resveratrol to provide the homeopathic,anti-oxidative, anti-inflammatory and other benefits of flavonoids andresveratrol. There further remains an unmet need at providing aneffective flavonoid or resveratrol enhanced food, beverage, cosmetic ordrug product that provides a bioavailable amount of flavonoids orresveratrol while maintaining the alcohol by volume (ABV) of theenhanced food, beverage, cosmetic or drug product below any regulatorystandards for required reporting.

SUMMARY OF INVENTION

A tincture of one or more flavonoids, a tincture of trans-resveratrol,or a combination thereof in a food grade or pharmaceutical grade ethanolbase is provided. The ethanol base and flavonoid(s) and/or resveratroltincture is added to any food, beverage, cosmetic or drug for infusing abioavailable dose of resveratrol or flavonoid(s) to the food, beverage,cosmetic or drug. A method of making a tincture of resveratrol orflavonoid(s) and a solvent containing ethanol or other solventsincluding Dimethyl sulfoxide (DMSO) is also provided that includesmixing an amount of resveratrol or flavonoid(s) with an amount of thesolvent containing ethanol or DMSO to form a mixture, agitating theresveratrol or flavonoid(s) and solvent mixture dissolving theflavonoid(s) or resveratrol into solution. The tincture is used toinfuse a bioavailable dose of resveratrol or flavonoid(s) into a food,beverage, cosmetic or drug product.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a representation of trans-resveratrol/Ethanol solution formedby mixing trans-resveratrol with pure ethanol.

FIG. 2 is a block diagram providing an example of at least oneembodiment of the present invention illustrating the method of 201weighing approximately 420 milligrams trans-resveratrol, 202 measuringan amount of solvent containing 10 milliliters of pharmacy gradeethanol, 203 dissolving the 201 trans-resveratrol powder in the 202solvent and 205 providing a golden yellow tincture containingresveratrol dissolved in ethanol. In at least one embodiment thesolution is 204 passed through a 10 micron filter to remove anyundissolved resveratrol and any other impurities or suspended solidscontained in the solution. In at least one embodiment the solution is204 agitated to aide in the dissolving of the 201 trans-resveratrolpowder in the 202 solvent containing at least 10 milliliters of ethanol.

FIG. 3 is a representation of pterostilbene/Ethanol solution formed bymixing pterostilbene with pure ethanol.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

The following detailed description is merely exemplary in nature and isin no way intended to limit the scope of the invention, its application,or uses, which may vary. The invention is described with relation to thenon-limiting definitions and terminology included herein. Thesedefmitions and terminology are not designed to function as a limitationon the scope or practice of the invention, but are presented forillustrative and descriptive purposes only.

Various terms used throughout the specification and claims are definedas set forth below as it may be helpful to an understanding of theinvention.

As used herein “mixture” shall mean a physical combination of two ormore substances on which the identities are retained and are mixed butare not combined chemically.

As used herein, “food” or “beverage” may alternatively be a food,beverage, cosmetic or drug product.

As used herein, “ethanol” shall mean pure ethanol or a solventcontaining a majority by weight of ethanol.

As used herein, “solvent” shall mean ethanol (as defined above), DMSO,or other solvent known in the art that is not harmful to humans in smallquantities.

As used herein “tincture” shall mean an alcohol concentrate along withother materials that is used as an additive for a food or beverage.

As used herein, “flavonoid” shall mean those plant metabolites thoughtto provide health benefits through cell signaling pathways andantioxidant effects, including resveratrol, pterostilbene and quercetin.

As used herein “non-alcoholic beverage” shall mean a beverage having analcoholic content by volume between 0.0% alcohol by volume (ABV) and2.8% ABV. In some embodiments of the present invention, a “non-alcoholicbeverage” is between 0.0% and 0.5% ABV.

As used herein “alcoholic beverage” shall mean any beverage with ABVcontent greater than that amount which is considered to be anon-alcoholic beverage.

As used herein “resveratrol” shall mean trans-resveratrol,cis-resveratrol, or dihydro-resveratrol. Trans-resveratrol having thestructure provided in formula (I):

As used herein “quercetin” shall mean quercetin having the structureprovided in formula (II):

As used herein “pterostilbene” shall mean trans-pterostilbene having thestructure provided in formula (III):

As used herein “bioavailable” shall mean the amount of a particular doseof a drug product that is available within the blood stream forabsorption or metabolization. In terms of resveratrol, bioavailableshall mean free trans-resveratrol and/or its conjugate forms orderivatives thereof available in a mixture or tincture.

As used herein “flavonoid(s)” shall mean resveratrol, quercetin,pterostilbene or combinations thereof.

The present invention provides a tincture which includes at least oneflavonoid and solvent to be infused with a food, beverage, nutraceuticalor cosmetic. It should be appreciated that by creating aflavonoid/solvent solution that a bioavailable dose of the flavonoid maybe delivered to a subject orally. Without intending to be bound to aparticular theory, it is believed that flavonoids, particularlyresveratrol and pterostilbene, become hydrogen bonded upon making asolution with solvents, particularly ethanol or DMSO, in the presentinvention. The hydrogen bonded flavonoid can be added to any food orbeverage and provide similar bioavailability as the tincture itself. Itis further believed that the hydrogen bonded flavonoid is more easiermetabolized by the body, thus causing the flavonoid to be absorbed intothe bloodstream and increasing its bioavailability. In at least oneembodiment a tincture is made of a solution of a flavonoid, or acombination of flavonoids, immixed with a solvent where the tincture isa homogeneous (single-phase) solution with the flavonoid solute hydrogenbonded to the solvent.

Several methods for making a tincture to provide a bioavailable amountof flavonoid are provided herein. A tincture of flavonoid and solvent isformed by mixing an amount of flavonoid with an amount of solvent toform a mixture and agitating the flavonoid and solvent mixturedissolving the flavonoid into solution. In at least one embodiment ofthe present invention, the solvent used is of food grade or pharmacygrade ethanol or DMSO. In at least one embodiment of the presentinvention, the ethanol or DMSO added to the tincture should be between5% and 100% ethanol or DMSO. In at least one embodiment of the presentinvention, the ethanol is at least 160 proof. In at least one embodimentof the present invention, the ethanol is 200 proof.

It is to be understood that in instances where a range of values areprovided that the range is intended to encompass not only the end pointvalues of the range but also intermediate values of the range asexplicitly being included within the range and varying by the lastsignificant figure of the range. By way of example, a recited range offrom 1 to 4 is intended to include 1-2, 1-3, 2-4, 3-4, and 1-4.

It should be appreciated that while one may ingest an undilutedbioavailable tincture of flavonoid and ethanol directly, that such ahigh level of alcohol delivered directly to the body may have harmfuleffects which counteract the benefits from delivering bioavailableflavonoid. It is understood in the art that pure alcohol involvesbenzene azeotrope and is generally not for consumption.

In at least one embodiment of the present invention, the tincture may beadded to a food or beverage. In at least one embodiment of the presentinvention, the tincture is added after all processing, distilling orheating has been performed on a food or beverage. In at least oneembodiment of the present invention, the tincture is added to a food orbeverage at the point of service of the food or beverage. In at leastone embodiment, the tincture in encapsulated in a gel cap or immixedwith a pharmaceutically acceptable carrier or gel and delivered as apill or in a gel cap.

In some embodiments of the present invention, the tincture may bediluted with water. For example a resveratrol concentration in a solventof a) 100% ethanol may be between 0 and 42 grams per liter of ethanol;b) 90% ethanol and 10% water may be between 0 and 32 grams per liter ofethanol; c) 80% ethanol and 20% water may be between 0 and 22 grams perliter of ethanol; d) 70% ethanol and 30% water is between 0 and 13 gramsper liter of ethanol; e) 60% ethanol and 40% water is between 0 and 6.5grams per liter of ethanol; 50% ethanol and 50% water is between 0 and2.5 grams per liter of ethanol; f) 40% ethanol and 60% water is between0 and 800 milligrams per liter of ethanol; g) 30% ethanol and 70% wateris between 0 and 250 milligrams per liter of ethanol; h) 20% ethanol and80% water is between 0 and 70 milligrams per liter of ethanol; i) 10%ethanol and 90% water is between 0 and 35 milligrams per liter ofethanol; and j) 5% ethanol and 95% water is between 0 and 18 milligramsper liter of ethanol.

Other additives may be introduced to the tincture to provide flavoringor other health benefits. In at least one embodiment of the presentinvention, the tincture may include one or more additional additives. Inat least one embodiment of the present invention, additional additivesmay be water, spices, vitamins and minerals, color additives, flavoradditives, or combinations thereof. In at least one embodiment spicesmay include pumpkin spice, cinnamon, sugar, sage, vanilla bean extract,or combinations thereof. In at least one embodiment, vitamins andminerals may include Thiamine hydrochloride, riboflavin (Vitamin B2),niacin, niacin amide, folate or folic acid, beta carotene, potassiumiodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid,Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine,L-methionine), or combinations thereof. In at least one embodiment,color additives may include Orange B, Citrus Red No. 2, annatto extract,beta-carotene, grape skin extract, cochineal extract or carmine, paprikaoleoresin, caramel color, fruit and vegetable juices or saffron. In atleast one embodiment, flavor additives may be vinegar, citric acid,tartaric acid, malic acid, fumaric acid, lactic acid, high fructose cornsyrup, hydrolyzed proteins, artificial sweeteners, or food extracts.

In some embodiments of the present invention the amount of flavonoiddelivered in a tincture is to be of sufficient doses that are known toprovide the health benefits associated with the selected flavonoid. Inat least one embodiment, the flavonoid concentration is between 0.001and 42 grams per liter of solvent. In at least one embodiment of thepresent invention, the flavonoid concentration is between 1 and 18milligrams per liter of solvent. In at least one embodiment of thepresent invention, 1 to 100 milliliters of a 0.001 to 42 gram flavonoidper liter of solvent tincture is added to a 12 ounce beverage. In atleast one embodiment 1 to 10 milliliters of the flavonoid tincture isadded to a 12 ounce beverage.

Not being bound to any particular theory, a 25 mg dose of bioavailabletrans-resveratrol is equivalent to 10-25 servings of red wine,understanding that red wines have variable amounts of bioavailabletrans-resveratrol. Example 9, for instance, the red wine used fortesting bioavailable trans-resveratrol was below the detection limits ofthe measuring device, while adding the inventive tincture provided 450times more bioavailable resveratrol than what appeared in the red winewithout the tincture.

It should be appreciated that adding an amount of tincture to a food orbeverage may affect the alcohol content for which a food or beverage hasbeen approved, or is desired. Thus, the present invention provides for amethod of infusing a tincture of ethanol and flavonoid in a food orbeverage, with minimal effect on the alcohol content of the food orbeverage. Alternative solvents, such as DMSO may not have the sameeffects on alcohol content. In at least one embodiment of the presentinvention, a tincture of solvent and flavonoid is prepared and added toa beverage, and allowed sufficient time for the tincture to infuse withthe beverage. In at least one embodiment of the present invention, theamount of tincture added to the beverage changes the amount of alcoholby volume (ABV) of the beverage between 0.01% and 1.0%. In at least oneembodiment of the present invention, the amount of tincture changes theABV of the beverage between 0.02% and 0.5%.

In certain embodiments of the present invention, the beverage is anon-alcoholic beverage. In at least one embodiment of the presentinvention, an amount of 10 milligram per liter tincture is added to a 12ounce non-alcoholic beverage thus providing a bioavailable amount offlavonoid while minimally changing the alcohol by volume of thenon-alcoholic beverage from 0.0% to 0.02%. In at least one embodiment ofthe present invention, a 0.1 milliliter dose of tincture is added to a12 ounce non-alcoholic beverage thus providing a bioavailable amount offlavonoid while minimally changing the alcohol by volume of thenon-alcoholic beverage from 0.0% to 0.02%. In at least one embodiment ofthe present invention, an amount of 100 milligram per liter tincture isadded to a 12 ounce non-alcoholic beverage thus providing a bioavailableamount of flavonoid while minimally changing the alcohol by volume ofthe non-alcoholic beverage from 0.0% to 0.2%. In at least one embodimentof the present invention, a 1 milliliter dose of tincture is added to a12 ounce non-alcoholic beverage thus providing a bioavailable amount offlavonoid while minimally changing the alcohol by volume of thenon-alcoholic beverage from 0.0% to 0.2%.

In other embodiments of the present invention, the beverage is analcoholic beverage. In at least one embodiment an amount of a 10milligram per liter tincture is added to a 12 ounce alcoholic beveragethus providing a bioavailable amount of flavonoid while minimallychanging the alcohol by volume of the alcoholic beverage from 5.0% to5.02%. In at least one embodiment a 0.1 milliliter dose of tincture isadded to a 12 ounce alcoholic beverage thus providing a bioavailableamount of flavonoid while minimally changing the alcohol by volume ofthe alcoholic beverage from 5.0% to 5.02%. In at least one embodiment anamount of a 100 milligram per liter tincture is added to a 12 ouncealcoholic beverage thus providing a bioavailable amount of flavonoidwhile minimally changing the alcohol by volume of the alcoholic beveragefrom 5.0% to 5.2%. In at least one embodiment a 1.0 milliliter dose oftincture is added to a 12 ounce alcoholic beverage thus providing abioavailable amount of flavonoid while minimally changing the alcohol byvolume of the alcoholic beverage from 5.0% to 5.2%.

In at least one embodiment, the tincture for a beverage infusion with 42grams of flavonoid and a solvent containing 0% water and 100% solventwith a saturation of 42 g/L. In at least one embodiment a solutioncontaining 42 grams of flavonoid in liter of solvent is passable througha 10 micron filter. In at least one embodiment the amount ofbioavailable flavonoid present in a beverage containing the flavonoidtincture is 25 milligrams. In at least one embodiment 0.6 milliliters oftincture is added to a 355 milliliter (12 ounce) beverage to deliver aflavonoid dose of 25 milligrams. In at least one embodiment, thetincture for a food infusion is a solvent of 70% water and 30% ethanol,yielding 250 mg of flavonoid per liter of tincture.

EXAMPLES

It is to be understood that while the invention has been described inconjunction with the detailed description thereof, the foregoingdescription is intended to illustrate and not limit the scope of theinvention, which is defined by the scope of the appended claims. Otheraspects, advantages, and modifications are within the scope of thefollowing claims.

Example 1

A tincture of resveratrol and ethanol is made by immixing resveratroland ethanol to provide 100 milligrams of resveratrol per liter ofethanol. A beer containing 5.0% ABV is poured into a glass. A directmeasure of 0.1 mL dose of tincture is added to the 12 ounce beer. Theadded tincture raises the ABV of the beer to 5.02% while providing abioavailable dose of resveratrol.

Example 2

Example 1 is repeated, but instead using a high-end mega-dose of 1.0 mLof tincture raising the ABV of the beer with tincture to 5.2%.

Example 3

A tincture of resveratrol and ethanol is made by immixing resveratroland ethanol to provide 100 milligrams of resveratrol per liter ofethanol. A 12 ounce glass of water is poured and a syringe is used tomeasure a 0.1 mL dose of tincture and is added to the 12 ounces ofwater. The addition of the tincture raises the ABV of the water to 0.02%while providing a bioavailable dose of resveratrol.

Example 4

Example 3 is repeated, but instead using a high-end mega-dose of 1.0 mLof tincture raising the ABV of the water with tincture to 0.2%.

Example 5

FIG. 2 provides a method for making a tincture. First 201 approximately420 milligrams of trans-resveratrol powder is weighed. Next 202 anamount of solvent containing 10 milliliters of pharmacy grade ethanol ismeasured, immixed and agitated with the 201 approximately 420 milligramsof trans-resveratrol powder. The solution is agitated causing an amountof 203 the trans-resveratrol powder to dissolve in the solvent. Themixed solution appears 205 golden yellow in color that contains 42milligrams trans-resveratrol per milliliter of ethanol contained in thesolvent.

Example 6

Example 5 is repeated, but includes the additional step 204 of passingthe solution through a 10 micron filter to remove any undissolvedresveratrol and any other impurities contained in the resveratrolpowder.

Example 7

A tincture is made containing concentrated (near-saturated at 25° C.)resveratrol and ethanol tinctures of 420 mg/10 mL (42.0 mg/mL). Todeliver a 25 mg dose, 0.60 mL of tincture is required regardless ofvolume of beverage.

Example 8

A tincture of trans-resveratrol with ethanol is prepared with food gradeor pharmaceutical grade 180 to 200 proof ethanol. Observations undermultiple environmental settings confirmed the stability of the tincturecreated. Using medical grade measuring devices, the tincture was addedto various beverages in volumes necessary to replicate and exceed theamount of trans-resveratrol in a typical serving of red wine from theMediterranean stock. Observations demonstrated that there was noprecipitation, no change in color, no change in taste and calculationsconfirmed that the amount of increase in alcohol by volume wasmaintained below any regulatory standards for required reporting.

Example 9

A tincture of trans-resveratrol with ethanol is prepared with food grade200 proof ethanol. The trans-resveratrol tincture is was prepared byadding 421.5 mg trans-resveratrol to 10 mL of 200 proof (100%) foodgrade ethanol. This resulted in a clear, golden-colored solution withconcentration of 42.15 mg/mL.

A dose of 25 mg of trans-resveratrol is delivered to a serving volume ofvarious drinks including red wine, white wine, beer (Yuengling), spiritssuch as vodka and bourbon (Jim Beam), energy drinks (5 Hour Energy),sodas (diet Coke, Coke, Sprite) and orange juice (Tropicana). To deliver25 mg of trans-resveratrol, 0.60 milliliters of trans-resveratroltincture is required (42.15 mg/mL×0.60 mL=25.29 mg). An amount of thetrans-resveratrol tincture is added to each beverage and is calculatedbased on the volume of the serving. The serving volume for a glass ofwine is 187 mL. The serving volume for a glass of wine plus the 0.60 mLof trans-resveratrol tincture was divided by the dose of transresveratrol 25.29 mg/187.6 mL=0.1348 mg/mL. 0.1348 mg/mL was thenmultiplied by 1000 ug/mg to get the amount in ug/mL, 0.1348 mg/mL×1000ug/mg=134.8 ug/mL. Similar calculations are performed for the remainingbeverages. For beer, sodas and orange juice, the serving volume is 355mL for each beverage, resulting in 71.1 ug/mL of trans-resveratrol to beinfused into each beverage. For spirits, the serving volume for spiritsis 50 mL, resulting in 499.8 ug/mL of trans-resveratrol infused. ForFive Hour Energy®, the serving volume is 57 mL, resulting in 439.1 ug/mLof trans-resveratrol infused. A red wine blank was used as a control inorder to show natural resveratrol being present in the beverage.

After the calculations are completed a syringe is used to transfer 0.6mL of trans-resveratrol tincture to a serving volume of each beverage.The tincture is delivered to each serving volume below the surface ofthe liquid. In all cases the trans-resveratrol tincture appears todissolve as a homogenous solution. All beverages receiving the tinctureare thoroughly mixed, and a few milliliters of each are transferred toamber-colored sample vials. Samples are stored from each beverage in arefrigerator for analysis.

During analysis the percent of the free trans-resveratrol recovered inthe various drinks was determined via HPLC/HESI-MS/MS and HPLC/UV (305nm).

The results of this experiment are presented in Table 1.

TABLE 1 [t-Rsv] (ug/mL) % Theory Drink# Sample: Theor MS/MS UV MS/MS UV1 red wine blank 0 <<<spike n/a n/a 2 Red Wine, spiked 134.8 45.8 100.033.9 74.2 3 White wine spiked 134.8 63.8 108.5 47.4 80.5 4 Beer;Yuengling 71.1 34.0 74.3 47.8 104.5 Summer Wheat 5 Vodka (V), 499.8489.3 549.0 97.9 109.9 AB Brand 6 Bourbon (BO), 499.8 584.0 534.6 116.9107.0 Jim Beam 7 5H, Grape 439.1 470.4 473.8 107.1 107.9 8 Diet Coke71.1 57.1 68.7 80.2 96.6 9 Coke 71.1 49.1 64.7 69.0 90.9 10 Sprite 71.153.8 61.4 75.7 86.3 11 OJ, Tropicana 71.1 21.1 41.4 29.7 58.2

It is observed that all beverages receiving the tincture show measurableconcentrations of trans-resveratrol. The red wine blank, which is notspiked, is analyzed for natural trans-resveratrol background. Whiletrans-resveratrol is detected in the red wine blank, it is at theinstrument's minimum detection limit. Integration of peak areas show theratio of spiked red wine to unspiked red wine was ˜450. Moreover, thetrans-resveratrol in solution is bioavailable because the detectionmethods can only detect free and unbound trans-resveratrol.

Generally, UV detection reveals higher trans-resveratrol concentrationsthan did MS/MS detection. MS/MS detection focuses on the 228 massnumber, resveratrol's molecular weight. UV detection at a fixedwavelength (305 nm) shows detection of the molecule's conjugated corewhich includes the two aromatic rings and the adjoining C═C pi bond.Notwithstanding, the recovery values were generally moderate 30-70% tohigh 70-100%.

Example 10

A tincture of trans-resveratrol with ethanol is prepared with food grade200 proof ethanol. To deliver 25 mg of trans-resveratrol, 0.60milliliters of trans-resveratrol tincture is required (42.15 m/mL×0.60mL=25.29 mg). The serving volume for spirits is 50 mL. 25.29 mg/50.6 mLresulting in 499.8 ug/mL of trans-resveratrol to infuse the spiritswith. A syringe is used to transfer 0.6 mL of trans-resveratrol tinctureinto the vodka and bourbon. The infused drinks show measurableconcentrations of trans-resveratrol. The percent recovery of freetrans-resveratrol recovered in the vodka during analysis is 97.9% MS/MSand 109.9% UV, and in the bourbon is 116.9% MS/MS and 107% UV. It isappreciated that the percent recovery in some instances is greater than100% because of +/−17% error because of the techniques used to measuretrans resveratrol. As a result these values can be considered to be 100%recovery in the vodka and bourbon beverages. These results show thebioavailability of the trans-resveratrol tincture added to beverages.

Example 11

25 mg of trans-resveratrol powder is added to a serving volume ofvarious drinks including red wine, white wine, beer (Yuengling), spiritssuch as vodka and bourbon (Jim Beam), energy drinks (5 Hour Energy),sodas (diet Coke, Coke, Sprite) and orange juice (Tropicana). In allcases the trans-resveratrol appears to suspend in solution forming acloudy layer. All beverages receiving the powder are thoroughly mixed.Each beverage is passed through a 10 micron filter to remove anyundissolved resveratrol and any other impurities contained in theresveratrol powder. A few milliliters of each beverage are transferredto amber-colored sample vials. Samples are stored from each beverage ina refrigerator for analysis.

During analysis the percent of the free trans-resveratrol recovered inthe various drinks was determined via HPLC/(+)ESI-MS/MS and HPLC/UV (305nm). It is observed that none of the non-alcoholic beverages (energydrink, sodas, and orange juice) receiving the powder show any measurableconcentrations of trans-resveratrol. This differs from the resultsprovided in Example 9 drastically, showing that merely adding powderresveratrol to a beverage does not provide a bioavailable amount ofresveratrol. Notwithstanding, it was observed that the alcoholicbeverages(red wine, white wine, beer and spirits) receiving the powderedresveratrol did have some amount of bioavailable resveratrol, but belowthe minimum detection limits of the devices, and thus could not bequantified. This again shows a drastic difference from the results ofExample 9, confirming that merely adding resveratrol powder to abeverage minimally delivers a bioavailable amount of resveratrol ascompared to the inventive tincture.

Example 12

Examples 1 through 9 are repeated using the solvent DMSO and theflavonoid pterostilbene.

Example 13

A tincture of pterostilbene and solvent is made by dissolvingapproximately 420 mg trans-pterostilbene powder into 10 mL of pharmacygrade ethanol.

Example 14

A tincture of resveratrol, pterostilbene, and ethanol is made bycombining separate volumes of tincture of resveratrol and tincture ofpterostilbene in a range of the following volume resveratrol to volumepterostilbene ratios: 9:1, 4:1, 7:3, 3:2, 1:1, 2:3, 3:7, 1:4, and 1:9.

A similar study of that of Example 9 was conducted using abovecombinations of resveratrol and pterostilbene. The results of thisexperiment are presented in Table 2.

TABLE 2 Binary Tincture Range of Formulation: R + Pt (vol R:vol Pt) Conc(mg/mL) Conc (mg/mL) % R % Pt Ratio R:Pt R Pt 100 0 Pure R 42.0 0.0 9010 9:1 37.8 4.2 80 20 4:1 33.6 8.4 70 30 7:3 29.4 12.6 60 40 3:2 25.216.8 50 50 1:1 21.0 21.0 40 60 2:3 16.8 25.2 30 70 3:7 12.6 29.4 20 801:4 8.4 33.6 10 90 1:9 4.2 37.8 0 100 Pure Pt 0.0 42.0

Example 14

A 1.0 mL volume of the resulting tincture in Example 13 contains thefollowing range of mg doses of resveratrol and pterostilbenerespectively: 37.8, 4.2; 33.6, 8.4; 29.4, 12.6; 25.2, 16.8; 21.0, 21.0;16.8, 25.2; 12.6, 29.4; 8.4, 33.6; and 4.2, 37.8.

Example 15

A tincture of resveratrol, quercetin, and ethanol is made by dissolving1.5 mg of quercetin powder into 1.0 mL of tincture of resveratrol. Theresulting tincture contains 42 mg resveratrol and 1.5 mg quercetin.

Example 16

A tincture of resveratrol, pterostilbene, and quercetin is made bydissolving 1.5 mg of quercetin powder into 1.0 mL of the tincture ofresveratrol, pterostilbene, and ethanol of any ratio over the rangecited in Example 13.

Other Embodiments

While at least one exemplary embodiment has been presented in theforegoing detailed description, it should be appreciated that a vastnumber of variations exist. It should also be appreciated that theexemplary embodiment or exemplary embodiments are only examples, and arenot intended to limit the scope, applicability, or configuration of thedescribed embodiments in any way. Rather, the foregoing detaileddescription will provide those skilled in the art with a convenient roadmap for implementing the exemplary embodiment or exemplary embodiments.It should be understood that various changes can be made in the functionand arrangement of elements without departing from the scope as setforth in the appended claims and the legal equivalents thereof.

1. A method of making a tincture for infusing a beverage, food, cosmeticor drug to provide a bioavailable dose of one or more flavonoids, themethod comprising: mixing an amount of one or more flavonoids with anamount of solvent to form a mixture; agitating the one or moreflavonoids and solvent mixture; and adding an additional amount ofsolvent and repeat agitation of the mixture until said one or moreflavonoids is dissolved in the solvent.
 2. The method of claim 1 furthercomprising filtering the solvent and flavonoid solution to remove anyundissolved flavonoid, any impurities, any other suspended solids, orcombinations thereof.
 3. The method of claim 1 wherein the solvent isethanol or Dimethyl sulfoxide (DMSO).
 4. The method of claim 1 whereinthe flavonoid concentration is between 0.001 and 42 grams per liter ofsolvent.
 5. A method of infusing a tincture, the method comprising:preparing a tincture of solvent being a majority by weight solvent andflavonoid; adding an amount of the tincture to a food, beverage,cosmetic or drug product; and allowing sufficient time for the tinctureto infuse with the food, beverage, cosmetic or drug product.
 6. Themethod of claim 5 wherein the solvent is ethanol and the amount oftincture changes the amount of alcohol by volume (ABV) of the food,beverage, cosmetic or drug product between 0.01% and 1.0%.
 7. The methodof claim 6 wherein the solvent is ethanol and the amount of tincturechanges the ABV of the food, beverage, cosmetic or drug product between0.02% and 0.5%.
 8. A tincture for infusing a beverage to provide abioavailable dose of flavonoid, the tincture comprising: a majority byweight solvent; and an amount of flavonoid in solution.
 9. The tinctureof claim 8, wherein said flavonoid is resveratrol, pterostilbene,quercetin or combinations thereof.
 10. The tincture of claim 8 whereinthe solvent is a majority by weight Dimethyl sulfoxide (DMSO) orethanol.
 11. The tincture of claim 8, further comprising additionaladditives, wherein said additional additives are water, spices, vitaminsand minerals, color additives, flavor additives, or combinationsthereof.
 12. The tincture of claim 8 wherein said spices are pumpkinspice, cinnamon, sugar, sage, vanilla bean extract, or combinationsthereof.
 13. The tincture of claim 8 wherein said vitamins and mineralsare Thiamine hydrochloride, riboflavin (Vitamin B2), niacin,niacinamide, folate or folic acid, beta carotene, potassium iodide, ironor ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, aminoacids (L-tryptophan, L-lysine, L-leucine, L-methionine), or combinationsthereof.
 14. The tincture of claim 8 wherein said color additives areOrange B, Citrus Red No. 2, annatto extract, beta-carotene, grape skinextract, cochineal extract or carmine, paprika oleoresin, caramel color,fruit and vegetable juices, saffron or combinations thereof.
 15. Thetincture of claim 8 wherein said flavor additives are vinegar, citricacid, tartaric acid, malic acid, fumaric acid, lactic acid, highfructose corn syrup, hydrolyzed proteins, artificial sweeteners, or foodextracts.
 16. The tincture of claim 8 wherein the flavonoidconcentration in a solvent of 50%-100% ethanol is between 0.001 and 42grams per liter of ethanol.
 17. The tincture of claim 10 wherein theflavonoid concentration in a solvent containing 5%-40% ethanol isbetween 1 and 800 milligrams per liter of ethanol.
 18. The tincture ofclaim 10 wherein said tincture is encapsulated in a gelatin shell. 19.The tincture of claim 18 wherein, said tincture is infused with apharmaceutically acceptable carrier or gelatin filling.
 20. The tinctureof claim 10 wherein said tincture comprises 1.5 mg quercetin in powderform added to 1.0 mL tincture of resveratrol or pterostilbene, or a 1.0mL tincture of resveratrol and pterostilbene.